Video summary

IMS-IVB v3: Inventory Management System na pang-Coffee/Milktea Shop, Bakery, Silugan at Snack House

Main summary

Key takeaways

Product Review

Product Reviewed

IMS-IVB v3 (Ingredient Volume Base / Inventory Management System) for small food businesses such as coffee/milktea shops, bakeries, silugan, and snack houses. The video walkthrough focuses on what’s new in Version 3 and how to use it.

Key Features Mentioned (v3)

1) Updated Module/Tab Structure

The system includes these tabs/sections:

  • Suppliers
  • Items
  • Recipe
  • Recipe Viewer
  • Purchase
  • Sales
  • Wastage
  • Expenses
  • Inventory / Running Out
  • Customer
  • Cash Flow
  • Summary (monthly charts, best seller, filters)

2) Supplier + Running-Out Workflow

  • Suppliers are recorded with their details.
  • The Running Out sheet identifies ingredients that fall below a net weight threshold (example: less than 100).
  • It helps determine which supplier to reorder from, including:
    • supplier contact info
    • expected arrival

3) Items Setup (Sizes + Pricing)

Items sold can be registered with sizes (e.g., Medium, Large). Each item includes:

  • Cost price (user-defined, with help for costing identification/computation)
  • Retail price

Item rows are later used to power recipe ingredient calculations.

4) Recipe Costing Automation (Ingredient-to-Item)

The Recipe tab computes ingredient costs for a menu item (and size) using:

  • ingredient net weight values
  • ingredient unit measurements
  • ingredient amount needed to produce the selected item size

Example workflow described:

  • For Item A (Medium), ingredients are converted into per-ingredient costs (example uses net weight like “1,000 grams”).
  • The system sums ingredient costs into a total recipe cost (shown around Php 8.96).
  • The user can round (example: Php 9).

5) Add-On Expenses Percentage to Cost Price

The system can add expenses on top of recipe cost by percentage (examples: 12% / 30%). Example: starting from Php 8.96, adding 30% leads to about Php 11 (example shown as “11 to be exact”).

6) Automatic Recipe Scaling per Item Size (and Ingredient Reduction)

  • Menu items tracked as different sizes (Medium vs Large) result in the system automatically adjusting ingredient quantities.
  • This supports inventory tracking when selling items by applying ingredient reductions automatically, described as easier than the older vertical monitoring approach.

7) Recipe Viewer (“What to Buy” Breakdown)

The Recipe Viewer helps compute what ingredients to reorder for selected menu items/sizes.

It automatically breaks down ingredients into:

  • ingredient name
  • required quantity / net weight
  • costing
  • peso-formatted currency output

Usage concept:

  • Select items to restock (example mentioned: up to 10 tables/choices).
  • The system shows exactly what must be purchased and helps avoid incorrect buying based on dish composition.

8) Purchase Integration (Supplier Selection + Delivery Tracking)

From the Recipe Viewer, you can:

  • copy/paste ingredient needs into Purchase
  • choose a supplier
  • enter arrival dates
  • if the order is not received by the expected date, the record turns red to prompt follow-up

Once received, items move into inventory.

9) Sales (Including Discount + Customer Tip Handling)

  • Sales entry includes discount.
  • Customer tip is included in profit by default.
    • The video notes it can be removed by adjusting a formula (example: removing G3).

10) Wastage + Expenses + Inventory “Running Out”

  • Wastage tracks thrown-away items with value (example: “waste worth 9.95”).
  • Expenses records bills/wages and categories.
  • Inventory / Running Out
    • when ingredient stock is at or below the threshold (example: <= 100), items appear in the list
    • you can select suppliers to contact

11) Customer Records

  • Choose customer names
  • Optional filtering by date/range

12) Cash Flow Tracking (with Investment Notes)

  • Shows cash on hand “as of now.”
  • Tracks investment entries with dates/notes.
  • Cash flow integrates purchases, expenses, earnings, wastage, and spending to show actual cash at the end.

13) Summary/Charts Overhaul (Format + Filtering)

  • Summary style changed from Version 2 to be more readable.
  • Overall summary shows all records.
  • Filter summary shows results for a selected date range.
  • Trend charts:
    • Monthly chart (trend by month/year)
    • Line chart (weekly trends within selected time ranges)
  • Best Seller chart:
    • identifies the best-selling item for a chosen previous/next month
    • mentioned use-case: answering new customer questions about the best seller

14) Relationship to IMS Version 4

The video states v3 didn’t radically change usage, mainly:

  • keeps the same format
  • adds updated formatting
  • adds features ported/migrated from IMS v4, especially “beautiful summaries with charts”

Described as a copy/adapt from v4 into v3 for the ingredient volume base.

Pros Mentioned (Based on Video Emphasis)

  • More organized UI and summaries (clearer charts/filters than v2)
  • Automatic recipe costing reduces manual computation
  • Automatic ingredient scaling when selling items improves inventory tracking
  • Recipe Viewer simplifies restocking by showing ingredient needs and costs
  • Running Out + supplier contact info helps reorder efficiently
  • Purchase delivery tracking with red status for delayed arrivals
  • Cash flow and best seller reporting provide useful management insights

Cons / Issues Mentioned

  • A minor bug/example in purchase costing:
    • budgeting/cost values being doubled (example described as something that “shouldn’t have been doubled,” to be fixed later)
  • Budget totals briefly shown as too much until “fixed”
  • No major negatives about core functionality beyond these example correctness issues

Numerical Examples / Specific Values Included

  • Threshold examples: ingredients <= 100 net weight appear in running-out/reorder lists
  • Recipe costing example: around Php 8.96 (rounded to Php 9) for an item’s Medium size
  • Add-on expense example: adding 30% to 8.96 → about 11
  • Wastage example: Php 9.95
  • Cash flow screenshot/example: Actual cash = 7,449
  • Recipe Viewer capacity mentioned: up to 10 item tables/choices
  • No rating score is given

Overall User Experience (Workflow Feel)

Presented as a guided workflow:

  1. Setup suppliers/items/recipes
  2. Let recipes compute costs
  3. Use Recipe Viewer to break down reorder quantities
  4. Push results into Purchase with supplier + delivery date
  5. Sales/wastage/expenses update inventory and cash flow
  6. Use Summary charts + best seller to make decisions

Concise Verdict / Recommendation

IMS-IVB v3 is a practical inventory system upgrade focused on:

  • automated ingredient costing
  • reorder planning via Recipe Viewer
  • supplier-driven running-out alerts
  • improved reporting (charts + best seller)

Recommended for small food businesses that manage ingredient-based menu items and need restocking and costing automation, with only minor issues noted (e.g., occasional doubled budget/cost in an example).

Different Speaker / Aspect Views (if Applicable)

Only one main presenter voice is evident. The content is organized into functional sections (supplier/items/recipe/viewer/purchase/sales/wastage/expenses/inventory/customer/cash flow/summary) rather than multiple distinct speakers.

Original video